Courtesy Photo
York Land Trust created From the Ground Up! as its newest signature event in 2011 to raise community awareness of local farming and support for conserving land.

YORK, Maine — On Sunday, September 30 at 5:30 the table will be set again for Arrows Restaurant to host "From the Ground Up!" — York Land Trust's 2nd Annual Farm Fresh Benefit Dinner in partnership with local farmers, lobstermen, guest chefs and keynote speaker, farmer and author, Eliot Coleman.

Dinner tickets, which must be purchased in advance, are available on a first-come, first-served basis for $150 per person. To purchase tickets, go to the event webpage link on www.yorklandtrust.org or call (207) 363-7400, option 2.

"This dinner is one that seacoast ME and NH foodies and fans of local farming and gardening will not want to miss!," says Nancy Lowenberg, development director for York Land Trust. "It's fair to say, our mouths are watering in anticipation of the delicious food that will be created by this year's master chefs."

With financial support from Veris Wealth Partners of Portsmouth, From the Ground UP! features keynote speaker, Maine organic farming veteran and author Eliot Coleman. According to Coleman, "If Maine wants to feed itself to the highest levels of nutrition and gastronomy, we can do it. All that's required is land, eager farmers, and imagination." The title of his talk is "Anything is Possible".

York Land Trust created From the Ground Up! as its newest signature event in 2011 to raise community awareness of local farming and support for conserving land that provides for local agriculture and forestry, wildlife habitat, water quality and working waterfront, and outdoor education and recreation. This year's dinner will also celebrate the 10th Anniversary of the Mt. Agamenticus to the Sea Conservation Initiative (MtA2C).

According to past President of York Land Trust and Event Co-Chair Helen Winebaum, "we will raise a glass to toast the 13,000 acres of treasured natural, cultural, education and recreational resources that have been conserved throughout the greater York/Mt. A. to Sea region through the remarkable cooperation of ten local, statewide and national conservation organizations that make up the MtA2C coalition."

"After the tremendous success or our first, farm-to-table dinner last year, we are so grateful to have once again received the broad community support from farmers, lobstermen, local restaurants and businesses that is necessary for York Land Trust to host the 2nd Annual From the Ground Up! - Farm Fresh Benefit Dinner," said York Land Trust Executive Director Doreen MacGillis, "We are also indebted to our event co-hosts at Arrows Restaurant and their esteemed colleagues from Cava Tapas and Wine Bar of Portsmouth, Miyake Restaurant of Portland, and St. Joe's Coffee of York, who will help prepare the 4-course dinner.

This year's cocktail reception and hors d' oeuvres will be provided by Lucia's Kitchen, Stonewall Kitchen and York Harbor Inn of York and the Oarweed Restaurant of Ogunquit.

"One of last year's attendees described the event as "magical" said Karen Arsenault, York Land Trust Board Member and Event Co-chair. "We cannot thank Arrows Executive Chef Justin Walker enough for working, since January, directly with the farmers and chefs to create this truly one-of-a-kind dining experience." "Coordinating York Land Trust's benefit dinner has not only given me the opportunity to showcase our sincere appreciation for community conservation, local farmers and lobstermen; but it also highlights Arrows' 20-year legacy of growing and locally sourcing the food we serve nightly in our restaurants," said Chef Justin Walker.

Also on hand at this year's From the Ground Up! event will be autographed books including: Arrows Restaurant's latest cookbook Maine Classics by Mark Gaier and Clark Frasier with Rachel Forrest; Four-Season Harvest ¿ Organic Vegetables from Your Home Garden All Year Long by Eliot Coleman, Barbara Damrosch and Kathy Bray; and Notes from a Maine Kitchen ¿ Seasonally Inspired Recipes by Kathy Gunst.